Thursday, November 17, 2011

Corn and Zucchini Wrap

These are so delicious with just about any fillings.  They are like very thin tortillas or creps and can be used as you would those things to create the outer layer for burritoes, wraps, etc.

4 ears of fresh corn
3-4 peeled zucchini
1/2 cup water
1 Tbsp olive oil (optional)
dash sea salt

Remove corn kernels from cob and put into blender.  Cut up peeled zucchini and add to blender.  Add 1/4 cup water and salt.  Blend up until nice and smooth.  Pour onto paraflex dehydrator sheets and place in dehydrator at 110 degrees for 6-8 hours  Check to see if they are dry.  If so, use a knife or spatula to flip over removing the paraflex sheet.  Dehydrate another 2-3 hours.  They will be crisp when you take them out but after standing at room temperature for an hour or so they will become more flexible.  Fill with veges and/or sprouts of your choice!  My favorite is avocado, fresh salsa and lentil sprouts but be creative!!!

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